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  • Restaurants, Cafes & Public Eating
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Digestif

The Restaurants Book : Ethnographies of Where We Eat

Berg, 2007

Book chapter

...A groaning table threatens the capacity of the most voracious of readers, and I must now serve the digestif. On the sympathetic principle that a slight touch of the bitters, a liquore amaro, might counter any reflux from such a postmodern...

Methodological and Definitional Issues in the Archaeology of Food

Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...The methodological challenge of food archaeology All archaeologists recognize that methodological factors determine the validity of archaeological interpretations of ancient foodways. If an excavator has not practiced...

Work

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...In much of the recent food studies literature an emphasis on identity, meaning, and consumption has led to a comparative neglect of the sheer hard work involved in growing, making, selling, and preparing food. While there are some excellent...

Food and Art: Changing Perspectives on Food as a Creative Medium

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...What can be more disarming than ice cream? Miwa Koizumi’s NY Ice Cream Flavors (2007–09) comprised a series of ice cream flavors based on dishes identified with certain ethnic groups and neighborhoods in New York City (like sour cream...

The Arts of Happiness: A Journey Through Impure Tastes

Luca Vercelloni

Luca Vercelloni is the CEO and Founder of Brandvoyant, Italy. Author affiliation details are correct at time of print publication.

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The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art

Bloomsbury Academic, 2016

Book chapter

...The ideological primacy of the taste metaphor shaped how people felt and thought until well into the eighteenth century, when the social and cultural climate evolved through plenty of lively debate. One outcome was the divorce between what...

Eating Habits

Joanne Finkelstein

Joanne Finkelstein is Professor of Sociology at USQ, Australia and has previously held positions at the University of Sydney and Monash University in Australia and the University of Greenwich, UK. Author affiliation details are correct at time of print publication.

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Fashioning Appetite : Restaurants and the Making of Modern Identity

I.B.Tauris, 2014

Book chapter

...The restaurant does not have a singular character; the most basic of its functions is to deliver food at the request of a paying customer. From there, it reproduces itself in myriad forms. Restaurants differ most obviously from each other...

Fashionable Food

Joanne Finkelstein

Joanne Finkelstein is Professor of Sociology at USQ, Australia and has previously held positions at the University of Sydney and Monash University in Australia and the University of Greenwich, UK. Author affiliation details are correct at time of print publication.

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Fashioning Appetite : Restaurants and the Making of Modern Identity

I.B.Tauris, 2014

Book chapter

...The painting of The Snack Bar by Edward Burra illustrates the blasé attitude that Georg Simmel (1905) identified as the key requirement for a successful life in the crowded noisy city of the industrialized West. The woman eating at the bar...

Michelin Stars and Western Obesity

Joanne Finkelstein

Joanne Finkelstein is Professor of Sociology at USQ, Australia and has previously held positions at the University of Sydney and Monash University in Australia and the University of Greenwich, UK. Author affiliation details are correct at time of print publication.

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Fashioning Appetite : Restaurants and the Making of Modern Identity

I.B.Tauris, 2014

Book chapter

...There has been an explosion of interest in food. Primetime television has distinguished chefs such as Graham Kerr, Kylie Kwong, Nigella Lawson, Michel Roux, Nigel Slater, Jamie Oliver, Gordon Ramsay, Rick Stein and many more, all...

Tight Spaces and Salsa-stained Aprons

The Restaurants Book : Ethnographies of Where We Eat

Berg, 2007

Book chapter

...When you go to a restaurant for the first time, you have to figure out the rules of the space and how things are done. You must quickly decipher clues to the mood and ambience from the decorations and lighting to the behavior...

Conclusions

Jane Fajans

Jane Fajans is an Associate Professor at Cornell University, USA. She is the author of They Make Themselves: Work and Play among the Baining of Papua New Guinea and editor of Exchanging Products: Producing Exchange, Oceania Monograph 43. Author affiliation details are correct at time of print publication.

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Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

...Brazil as a Nation Riding buses across Brazil, one sees the landscape outside the window often transforming dramatically. The houses and stores, roadside stands, and goods for sale all change form as the landscape and climate alter...